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Active standard | Published: 12/06/2013
ISO 5534:2004-ed.2.0/Cor1:2013 Correction
Cheese and processed cheese — Determination of the total solids content (Reference method) — Technical Corrigendum 1
(Fromages et fromages fondus — Détermination de la teneur totale en matiere seche (Méthode de référence) — Rectificatif technique 1)
Available languages: French
Available design: electronic design (pdf), Print design
Detail information
Designation: ISO 5534:2004-ed.2.0/Cor1:2013
Publication date: 12/06/2013
Pages: 1
Note: Correction
Country: International technical standard
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